Vegetable Frittata with Asiago Cheese

1 tablespoon olive oil
1 cup red onion, chopped
1 cup red bell pepper, coarsely chopped
1 cup zucchini, chopped
2 cups spinach leaves, torn into 1-inch pieces, packed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
6 large egg whites
1 cup (4 ounces) Wisconsin Asiago Cheese, shredded - divided use
1/2 cup tomato, chopped
1 tablespoon fresh basil, chopped

1. Preheat broiler.
2. Heat olive oil in oven-safe, 10-inch skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper; remove from heat.
3. Whisk eggs and egg whites in medium bowl.
4. Sprinkle 3/4 cup of Wisconsin Asiago cheese over hot vegetables in skillet and toss to combine.
5. Add egg mixture to skillet and stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
6. Sprinkle remaining 1/4 cup Asiago cheese over frittata. Broil until cheese melts and frittata puffs around edges, 2 to 3 minutes. Sprinkle with tomatoes and basil.

Harvest Frittata

1 1/2 cups sliced zucchini
1 cup fresh corn kernels, or 1 (8-ounce) can whole kernel corn, well-drained
1/2 cup chopped sweet red peppers
1/4 cup chopped onion
1/4 teaspoon oregano leaves, crushed
1 tablespoon water
4 large eggs
1/4 cup milk
1/4 cup shredded cheddar cheese

1. In 10-inch non-stick skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
2. Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
3. Cut into wedges and serve from pan or slide from pan onto serving platter.

Tomato and Asparagus Frittata

-6 large eggs
-2 T milk
-1/2 tsp salt
-1/4 tsp freshly ground black pepper
-1 tsp olive oil
-1Tbsp. butter
-12 oz asparagus, trimmed and cut into 1/2 inch pieces
-1 tomato, seeded and diced
-3 oz. fontina cheese, cubed

In a medium bowl, whisk eggs, milk, salt and pepper to blend. Set aside. In a 9.5 inch diameter nonstick (I use cast iron) skillet, heat oil and butter. Add asparagus and saute' til crisp-tender, about two minutes. Add the tomato and saute' two minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle cheese over. Cover and cook over medium -low heat until the frittata is almost set but the top is still runny (about two minutes). Place the skillet under the broiler until the top is set and golden brown, about 4 minutes.

Option, top with fresh parsley.